How to make dabeli in just 5 steps.

Dabeli is a popular Indian street food that originated in the state of Gujarat. It is a flavorful and spicy snack that has gained widespread popularity across India. The word “dabeli” literally means “pressed” in Gujarati, referring to the way the ingredients are assembled and pressed together.

Dabelli is made using a soft and fluffy bread roll called pav, which is sliced in half and filled with a delicious stuffing. The stuffing consists of a mixture of boiled and mashed potatoes, spiced with a blend of dabelli masala (a special spice mix), red chili powder, turmeric, and other aromatic spices. This mixture is then cooked with tamarind chutney, garlic chutney, and sometimes even peanuts or pomegranate seeds for added texture and flavor.

To make the dabelli, the stuffed pav is toasted on a griddle with butter, giving it a crispy texture. It is typically garnished with a variety of toppings such as sev (crispy chickpea flour noodles), chopped onions, coriander leaves, and a squeeze of lime juice.

Dabelli is known for its unique combination of sweet, tangy, and spicy flavors. It is often enjoyed as an evening snack or as a quick, on-the-go meal. The popularity of dabeli has spread beyond Gujarat, with street food vendors and restaurants across India offering their own variations of this delicious treat.

I can provide you with a step-by-step guide on how to make dabelli. Dabelli is a popular Indian street food originating from the state of Gujarat. It is a flavorful snack consisting of a spicy potato filling sandwiched between a bun, topped with chutneys, sev (crispy noodles), and other garnishes. Here’s how you can make dabelli:

Make a dabeli in just 5 steps:

Step 2: Prepare the Potato Filling

For the potato filling, gather the following ingredients:

• 4 medium-sized potatoes (boiled, peeled, and mashed)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1 small onion (finely chopped)
• 1 small green chili (finely chopped)
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons dabelli masala (prepared in Step 1)
• 2 tablespoons tamarind-date chutney
• 2 tablespoons roasted peanuts (coarsely crushed)
• Fresh coriander leaves (chopped)
• Pomegranate seeds (optional)
  Heat oil in a pan and add mustard seeds. Once they start to crackle, add cumin seeds and asafoetida. Stir in the chopped onions and green chilies and sauté until the onions turn golden brown. Add turmeric powder, salt, and mashed potatoes. Mix well and cook for a few minutes. Add the dabeli masala and tamarind-date chutney. Mix thoroughly and cook for another 2-3 minutes. Remove from heat and let the filling cool.

Step 3: Assemble the Dabeli

To assemble the dabelli, you will need:

• 4 pav buns (or burger buns)
• Butter
• Tamarind-date chutney
• Garlic chutney (optional)
• Dabeli masala
• Potato filling (prepared in Step 2)
• Finely chopped onions
• Fresh coriander leaves (chopped)
• Sev (crispy noodles)
• Pomegranate seeds (optional)
  Slice the pav buns horizontally into halves, leaving one side intact to form a hinge. Apply butter, tamarind-date chutney, and garlic chutney (if using) on the inner sides of the buns. Sprinkle some dabeli masala on each bun. Spread a generous amount of the potato filling on one side of the bun. Top it with finely chopped onions, fresh coriander leaves, sev, and pomegranate seeds (if desired). Close the bun.

Step 4: Cook the Dabeli

Heat a griddle or tawa on medium heat. Place the assembled dabeli on the griddle and press gently with a spatula. Cook for a minute or two on each side until the bun turns crispy and golden brown.

Step 5: Serve

Once the dabelli is cooked, transfer it to a serving plate. Garnish with additional sev, chopped coriander leaves, and pomegranate seeds, if desired. Serve hot with extra tamarind-date chutney on the side.

That’s it! You have successfully made dabelli. Enjoy this delicious and tangy street food snack!